prep/cooking time: 2-3 hours
1lb smoked ham hock
12oz package of Portuguese sausage
8 cups water
1 can diced or crushed tomatoes
1 can tomato sauce
1/2 cup dry kidney beans (or bean of your
choice), soaked in water overnight
1 cup diced onion
3/4 cup diced celery
3/4 cup diced carrot
1 Cloves Garlic, minced
Fresh Black Pepper
1-2 cups Chopped Cabbage
Macaroni Pasta cooked in salted water (optional)
Boil ham hock and sausage in 8 cups water for about an hour to make a broth.
Remove ham hock and sausage from broth, place in a bowl and let cool.
Add beans to pot of broth and boil for 20 minutes
Add tomato sauce, diced/crushed tomatoes, onion, carrots, celery, garlic, and pepper and cook for another 20 minutes or until beans are tender.
Once sausage and ham hock has cooled, slice sausage and add to soup. For ham hock, pick meat off of the hock and add to soup.
You’re almost done! Just put the cabbage in 10 minutes before serving.
Portion out pasta into bowls and pour soup over it. That way the pasta doesn’t overcook in the soup.
**tip: if you soak your beans with a pinch of baking soda it will help them to fully soften. Rinse beans before adding to soup.
A favorite Hawaiian comfort food coming from Hawaii's melting pot, which brought Portuguese workers to the islands in the late 1800's and created a number of staple local foods.
Portuguese Bean Soup